Eating well's parmesan straws

1 servings

Ingredients

Quantity Ingredient
1 Large egg white
1 tablespoon Olive oil
¼ teaspoon Salt
⅛ teaspoon Cayenne (optional)
6 Sheets phyllo dough 14\"x18\"
¾ cup Freshly grated Parmesan or Asiago cheese

Directions

Preheat oven to 400 degrees F. lightly coat 2 baking sheets with non-stick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil, salt and cayenne, if used. Lay a sheet of phyllo on a work surface with the short side toward you.

Keep remaining phyllo sheets covered with a plastic wrap or waxed paper. With a pastry brush, lightly coat the lower half of sheet with the egg-white mixture and sprinkle with about 2 tsp. cheese. Fold the upper half over the lower half. Brush the right half of the folded sheet with egg-whit mixture, sprinkle with a heaping teaspoon of cheese and fold left half over the cheese. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1 tsp cheese and fold the upper half over lower half. Finally brush the top with the egg-whit mixture and sprinkle with 1 tsp. cheese. Cut into ten ½-inch strips using a knife or a serrated pastry cutter.

With a wide spatula, transfer the strips to the prepared baking sheet, placing them about ½ inch apart. repeat the procedure with the remaining 5 sheets of phyllo, egg-whites and cheese. Bake the straws for 8 to 10 minutes, or until golden and crisp. Transfer to a rack to cool. Makes 5 dozen straws. Note: The straws may be stored in an airtight container at room temperature for 1 week or the freezer for up to 2 months.

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